Canned Tuna, drained and mashed*
Throw in a good batch of the first five ingredients in a food processor and grind until mixture forms a paste-like consistency. (For a milder hint of garlic, you may opt to fry it first in low heat and mixing it in the food processor with the rest just before it browns.)
Heat tuna and olives in olive oil in low heat.
Mix tuna and olives with pesto paste.
Throw in pasta noodles and mix until noodles are evenly coated.
Season with salt and pepper.
As you may gather from the title, I'm not exactly sure of what's in here since Kate was the one who prepared this (without us pitching in because we're lazy like that) but here's what I came up with from how it looked and tasted like. No portions, though, so I guess it's trial and error from here on out. But, make sure that portions are met in such a manner that the garlic does not overpower the basil leaves and that there is enough olive oil to evenly coat the noodles. You may also opt to use corned tuna in this recipe if you want to save yourself the hassle of draining and mashing the tuna of if you want a more smoky flavor in your dish. That's it! Hope you like it! Drop me a comment if you've given this a whirl or if you want to suggest a little tweaking.